Mojito Madness

The ice cream base is infused with 1 cup of fresh mint. To make it a mojito mix in the zest of 3 limes and add in 3 tbs of white rum. Garnish with a mint leaf and lime wedge. There is nothing more refreshing in the summer than a mojito....so why not Mojito Ice Cream?

peskyone writes: Great serving idea. I am really happy to see your pictures, they are wonderful.
Posted: 6:54 pm on July 2nd

legalcat writes: Thank you, I can read the rules. It's fine to post photos of the ingredients used, but I was simply saying it would be nice to see the finished product. The rules also state 50% of the judging criteria is "execution." Without a photo of your ice cream, we can't see any "execution."
Posted: 12:34 am on June 12th

Brynnie writes: Mojito Madness Ice cream
Yields about 1 quart
ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
1 cup tightly packed, coarsely torn mint leaves
5 large egg yolks
1 Tbs Lime zest
3 Tbs W. Rum
instructions
In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Stir in the mint. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175˚ to 180˚F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the mint in the strainer with the spatula to extract as much flavor as possible.
Cool the custard to below 70˚F by stirring it over the ice bath.0nce cool add rum.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the lime zest into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Posted: 10:34 pm on June 11th

Brynnie writes: HOW TO ENTER: To participate in the contest, visit http://www.finecooking.com/contest/ice-cream (the "WebSite") during the Submission Period, and follow the directions to upload and submit a photo of your ice cream (or a photo of the ingredients used)
Posted: 9:42 pm on June 11th

legalcat writes: It would be nice if you would post a photo of the ice cream you made so we could see your creation.
Posted: 8:10 pm on June 11th

Pielove writes: Sounds delicious! Do you leave the zest in or strain it out?